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The Suffolk first appeared in New Zealand in 1913 when George Gould
[link to South Suffolk page 'sth_suffolk.html'] imported a ram and six ewes from England. Further imports
from Australia and the United Kingdom followed and by 1940 there were nine registered flocks. There
are 215 flocks today.
The Suffolk produces good-cutting, lean meat. This, coupled with its ability to reach heavy weights
quickly, makes it ideally suited to the export trade in packaged lamb cuts.
It has a robust constitution and is renowned for its hardiness. It was developed in England in the
19th century from black-faced Norfolk Horn ewes with Southdown rams and
today is found extensively throughout Britain.
In medieval times, the Norfolk Horn wools were highly valued. Today the Suffolk still produce high-quality
wool suitable for hand-knitting yarns, tweeds flannel and dress fabrics.
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Classification:
Meat breed for terminal crossing sire. Short Down wool with some
pigmented fibres.
Found:
Widespread throughout New Zealand.
Description:
Large body. Dark brown face and legs clear of wool.
Numbers:
55,000
Body weight:
55–60 kg
Wool production:
Fibre diameter 30–35 microns
Staple length 75–100
mm
Fleece weight 2.5–3 kg
Lamb production:
100–120 per cent
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